Empanada Dough Reviews

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Reviews

users rating4/4

This basic recipe
made great empanada
dough. I used a
number of
substitutes for what
I had available, and
it still turned out
great. I left out
the vinegar on
account of my not
having any and added
an extra tablespoon
of water with 3/4
teaspoon baking
powder. As another
reviewer had said, I
used half a cup of
olive oil instead of
butter. I also
baked the empanadas
using my own beef
filling. With a
beaten egg and olive
oil finished brushed
over the empanadas.
The dough came out
flaky and tasty with a nice golden finish.

Good recipe. I have even used margarine instead of butter (gasp) which cuts the richness of the dough when I am doing party food and don't want butter in everything. Making the empanadas, baking them then freezing them works well for large batches. The reheat in the microwave well. Good recipe.

awesome ..i go to a
mexican restaurant
here in dfw area and
they have fried
emanada dough for
dessert just add some
powder sugar and honey
and squeezable spread
on it... and there you
have it...yummy
dessert!

This is a great
dough recipe. It was
so silky and smooth.
As I used my pasta
machine to roll out
the dough, I needed
to sprinkle with
flour every once in
a while, thereby
using more flour
than called for.
Turned out great
anyway.

This is the best dough I ever made that friends are asking me for the recipe. I added 1/4 tsp baking powder to the dough and it turned out very flaky even when the left overs were warmed up in the microwave.